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Smoky Short Rib Tacos with Pepper Mustard Slaw

These are the best smoky short rib tacos made in the slow cooker! Served with a banana pepper mustard and napa cabbage slaw, it's a flavor explosion.

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 4 to 6 people
Course: Main Course
Cuisine: American

Ingredients

smoky short ribs
  • 3 pounds  boneless beef short ribs
  • 1 tablespoon brown sugar
  • 1  teaspoon  salt
  • 1  teaspoon  pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon  ground cumin
  • 1  tablespoon  grapeseed oil
  • 1 tablespoon liquid smoke
  • 4 to 8  ounces  of your favorite beer or beef broth
banana pepper mustard
  • ½ cup Dijon mustard
  • 3 tablespoons diced pickled banana pepper rings
  • 2 to 3 tablespoons honey
slaw and topping
  • 12 Corn or flour tortillas, for serving
  • 2 ½ cups shredded napa cabbage
  • ½ cup radish slices
  • ½ cup chopped freshly cilantro
  • ½ cup diced pickled banana pepper rings, for serving
  • lime wedges for spritzing

Instructions

short ribs
    Cup of Yum
  1. Trim any major fat excess from the ribs. I like to leave a little on for flavor. In a bowl, whisk together the sugar, salt, pepper, paprika, garlic powder and cumin.
  2. Rub the seasoning mixture evenly over the ribs. At this point, you can throw the short ribs directly in the slow cooker or you can brown them first. I have this slow cooker that sears meat in the crock, and it's amazing!
  3. To sear the beef, add the oil to a large pot or dutch oven (or that slow cooker). Add the ribs and sear on all sides until golden brown, about 1 minute per side. Place the short ribs in the slow cooker and add the liquid smoke and beer. Cover and cook on low for 8 hours.
  4. After 8 hours, remove the short ribs and shred them with kitchen tongs or a fork. Place them back into the slow cooker and cook on high for 30 minutes or so, so they soak up some of the juices.
  5. To braise the short ribs in the oven: sear the short ribs in a cast iron or enamel (any over-safe) dutch oven as instructed above. Pour 8 ounces of beer/broth in the pot. Cover the pot and stick it in the oven. Braise for 2 1/2 to 3 hours. After 3 hours, the ribs should be tender and falling apart.
banana pepper mustard
  1. Make the mustard while the short ribs are cooking. Blend the ingredients together in a food processor until combined. Taste and if you’d like to add more honey, go for it! It should be tangy, but not unbearable.
slaw and topping
  1. I love to toss the cabbage with some of the banana pepper mustard, but you can also toss it with a pinch of salt and pepper and freshly squeezed lime juice. It’s your call!
  2. To assemble the tacos, spread some of the mustard on a corn or flour tortilla. You can spread as much as you’d like! Top with the cabbage and radish slices. Add the pulled short ribs on top. Top with cilantro and a spritz of lime, as well as more banana peppers. Devour!